TARTE TATIN

22 June 2010

TARTE TATIN

TARTE TATIN: an upside down apple pie – but why?

Rumour has it that French Tatin sisters, Stéphanie and Caroline had a small crisis in the kitchen….The result: a traditional apple tart served upside-down. Whatever the truth, this ranks among one of my favourite desserts – the pastry on top stays golden and crispy, while the apples caramelise below.

We christened my father’s Emile Henry tatin set the last time I was in Provence. This one ceramic dish does everything: first make the caramel directly on the stove top using butter and sugar, add the apple slices, cover with pastry and bake until golden brown. When done, the tarte tatin turns out easily onto the matching plate.

Caramel: Getting the caramel recipe to work can take a little practice, click on the link ‘Tarte Tatin‘ below for more on this and the tarte tatin recipe:

TARTE TATIN

APPLE CRUMBLE

11 March 2010

Apple Crumble

Apple Crumble

I think certain deserts are underestimated; an easy recipe can be just as delicious as a complicated one. In fact chefs nowadays seem to be signing the praises of just such an idea.

I have always loved apple crumble, all the wonderful taste of apple pie, without fiddling around with rolled-out pastry. The crumble for this recipe actually comes from Ottolenghi’s carrot muffins. I think it is the addition of black sesame seeds and honey that makes this buttery crumble so fabulous. Your taste buds will thank you!

You can adapt this recipe using white sesame seeds if you don’t have black ones, pears instead of apples and cook the crumble for 10 minutes longer at 150°C if you prefer a softer fruit texture.

See link ‘apple crumble’ below for recipe:

Apple Crumble

Oreo

17 February 2010

Thomas Keller OREO

TKO – Thomas Keller Oreo Recipe

What makes these cookies so drop dead gorgeous is the sublime duo of salty chocolate cookies sandwiching a perfect white chocolate ganache cream. And for those of you who are less than ecstatic when it comes to white chocolate, not to worry, the taste is so subtle you will find yourself converted.

So it is no wonder that my colleague Claire was, and still is addicted to TKO‘s: Thomas Keller‘s ‘grown-up’ Oreo cookies. This my friends is no small food craving, we are talking about a woman making a bee-line to the Bouchon Bakery once a day, 5 days a week to buy not 1 but 2 of these pancake sized cookies. You are getting the picture here…

As  I apparently have not lived until I’ve tried a TKO, and short of asking Bouchon to FedEx me a care package, I thought I’d make them myself.  This is Thomas Keller’s original recipe from the ‘Essence of Chocolate‘ cookbook.

See link ‘Oreo‘ below for the recipe:

Oreo

CHOCOLATE TART

12 February 2010

In love with a tart!

CHOCOLATE TART : a great chocolate recipe

Valentine’s Day – whether you are a fan or not, it is always a good excuse to make something sweet. And what could be better than chocolate.

This is an ideal desert as it is simple, can be made in advance, and is sinfully delicious. The slightly sweet pastry has a buttery tender crumb combined with the rich, unctuous chocolate ganache filling, that is not too sweet nor too dark – it is a match made in heaven.

Though I must confess I have stage fright when it comes to making pastry.  This requires summoning up the courage to attack the recipe (yes attack… I am going into battle) who will win is anyone’s guess. But have no fear, here you are safe. This recipe is tried, tested and true.

The pastry tart shells are made in advance after which no more baking is needed. The chocolate ganache is just heated cream poured over chopped chocolate, then spooned into the pastry shells and left to set. For the original recipe using orange zest see The Ulterior Epiqure

See link ‘Chocolate tart‘ below for recipe:

CHOCOLATE TART

BAKED APPLES

12 January 2010

Baked Apples

Baked Apples seemed to be an appropriate welcome back, New Years resolution, apple desert recipe.  What better way to satisfy your sweet tooth while watching your waist line. Plus baked apples are a cinch to make… core, stuff, bake. That’s it. No fuss no muss.

Olivier’s parents have an apple orchard in France and this year they were overwhelmed with the yield. There were enough apples for the Russian army I tell you. So each week we receive a top up, which means I continuously have a bag of these golden red globes in my fridge. I would be complaining except that they are absolutely delicious and make wonderful apple sauce, pies, cakes, muffins not to mention baked apples.

BAKED APPLES

SP-Peach-&-Ginger-Floganard 

‘Same Same, But Different’.….This was the slogan written on the shirts my brother brought back from South-East Asia for Olivier’s stag party. Odd that this phrase should pop into my head when cooking but it really does answer the question  “What is the difference between clafouti and flognard???”

For the purists in this world clafoutis is a desert made with whole cherries and a sweet batter poured over the top.  A clafouti made using any other type of fruit ie) peaches is called a flognard or flaugnarde.

I often make this dish as it is a quick and easy summer desert. If you are pressed for time, don’t bother peeling the peaches or substitute them for red plums! This recipe calls for standard ingredients that you should have on hand, and if you are without cream just use extra milk. A dusting of powdered sugar (icing sugar) adds a nice touch for serving.

RECIPE

Lékué-Lemon-Squeezer

Lékué Lemon Squeezer

What is it ? It’s your solution to 1/2 a lemon!!!

The new designer lemon squeezer by Lékué :

  • Cut a lemon in 1/2
  • Put inside the  squeezer
  • Squeeze the exact quantity of juice you need
  • No pips, no splashes
  • Store in the fridge
  • Quick & easy to use
  • Made of 100% platinum silicone and very hygenic
  • Dishwasher safe

WIN your very own Lékué LEMON SQUEEZER

ENTER the contest with THREE easy steps:

  1. Go to the Lékué website by clicking HERE
  2. Choose your favorite Lékué product
  3. Leave a comment on this SWEET PEA post:  stating what your favorite Lékué product is & your email addressie) “My favourite Lékué product is the cooking mesh!!”

You are now entered in the free draw!

Click on link below for free draw & LEMON CAKE recipe!

CONTEST, ARTICLE, RECIPE & COMMENTS

RICE PUDDING

21 April 2009

sp-rice-pudding2

Rice Pudding

RICE PUDDING

It is funny how you grow up believing that certain foods should be made in certain ways. It is hard to break the mould of family tradition, especially for tried, tested and true recipes.

My English grandmother always made rice pudding in the oven, with butter, nutmeg, sultanas and fresh full fat milk, delivered in glass bottles to the house each day. As children we adored having the responsibility of leaving the small green token for the milkman, along with the empty bottles for him to collect and replace with filled ones. When you peeled back the thin aluminium cap, there was a thick layer of cream that had settled on the top.  Who ever was in charge of the tokens was in charge of the cream!

Thus for me this recipe was made in the oven, baked until a nice golden crust formed on top. It was only recently that I changed my tune and now enjoy stirring a steaming pot of this creamy desert on the stove top. One advantage I found to making rice pudding this way, is that you can better control its consistency, avoiding the disappointment of the desert drying out. And if you do not like nutmeg or cardamom, as mentioned in my recipe, you can replace these spices with half a vanilla bean!

RICE PUDDING

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